Blackberry Almond Scones with Lemon Cream Cheese Drizzle

Shopping list

• 1.5 cups almond flour

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• 0.75 cups gluten-free 1:1 flour

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• 2 teaspoons baking powder

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• 0.5 teaspoons kosher salt

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• 0.25 cups cold dairy-free butter — cubed

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• 2 large eggs — cold

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• 0.25 cups maple syrup

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• 1 teaspoon vanilla extract

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• 1 teaspoon lemon zest — optional

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• 0.75 cups blackberries

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• 2 tablespoons sliced almonds — for topping

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• coconut sugar — sprinkle for topping

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• 2 oz dairy-free cream cheese

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• 1 tablespoon lemon juice

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• 1 teaspoons almond milk — 1–2, to create a drizzleable glaze

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Step by step

1. 1

   Heat oven to 375°F. Line a baking sheet with parchment paper.

2. 2

   In a large bowl, whisk together almond flour, gluten-free flour, baking powder, and salt.

3. 3

   Add the cold butter and work it into the flour mixture with your fingertips until you have small pea-sized pieces remaining.

4. 4

   In a separate bowl, whisk together eggs, maple syrup, vanilla, and lemon zest.

5. 5

   Add the wet ingredients to the dry ingredients and stir just until combined.

6. 6

   Gently fold in the blackberries. Some may break slightly, which is fine.

7. 7

   Turn the dough onto the prepared baking sheet and form it into a round about 7 inches wide and 1 inch thick.

8. 8

   Sprinkle with sliced almonds and gently press them into the surface. Can also sprinkle with coconut sugar for a little sparkle + extra crunch.

9. 9

   Cut into 8 wedges and separate slightly. The dough is wet so they’re not going to fully separate, but the indentions make it easier to portion scones once they’re baked. If dough is too soft, it can go in freezer for 15 min before baking.

10. 10

    Bake for 22– 24 minutes, until lightly golden and set in the center.

11. 11

    Cool on the pan for 10 minutes before glazing.

12. 12

    Stir together the DF cream cheese, maple syrup, lemon juice and enough almond milk to create a drizzleable glaze.

13. 13

    Drizzle over the cooled scones.